crockpot soup

This Creamy Italian Slow Cooker Chicken Noodle Soup is even better than the original! With garlic, spinach, roasted red pepper and a touch of cream and Parmesan it is hearty and flavorful!

Creamy Italian Slow Cooker Chicken Noodle Soup

chicken broth

chicken breast ((or two small))

red peppers

parsley

garlic

salt

oregano

basil

black pepper

light cream or whole milk

corn starch

Catelli Bistro Fusili pasta

spinach (finely chopped)

Parmesan cheese (shredded)

Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through

Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.

Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach. 

Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately.

This Creamy Italian Slow Cooker Chicken Noodle Soup is even better than the original! With garlic, spinach, roasted red pepper and a touch of cream and Parmesan it is hearty and flavorful!

Ingredients

3 cups low sodium chicken broth
1 boneless skinless chicken breast (or two small)
1/2 cup roasted red peppers
1 teaspoon dried parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
3/4 cup light cream or whole milk
1 tablespoons corn starch
2 cups Catelli Bistro Fusili pasta
1 cup fresh spinach finely chopped
1/3 cup Parmesan cheese shredded

Instructions

Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through
Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.
Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach. 
Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately.

PRINTABLE RECIPE & NUTRITION INFO:  https://www.thereciperebel.com/slow-cooker-chicken-noodle-soup/

Creamy Italian Slow Cooker Chicken Noodle Soup | The Recipe Rebel

Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it's also a family favorite!

Easy Slow Cooker Chicken Taco Soup

mild salsa

can black beans

can pinto beans (rinsed and drained)

corn (drained)

tomatoes

taco seasoning

chicken breasts

Optional toppings: cilantro, plain Greek yogurt

Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.

Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.

Serve with toppings as desired.

You only need 8 ingredients to make this chicken taco soup. Just throw everything in your crock pot - no chopping needed! A delicious chicken taco soup recipe!
Get the recipe at: https://kristineskitchenblog.com/easy-slow-cooker-chicken-taco-soup/

Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://www.twinmusicom.org/song/302/carefree-melody
Artist: http://www.twinmusicom.org

This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make! No need for a can full of preservatives, homemade is the best!

Homemade Crockpot Chicken Noodle Soup

yellow onion, diced

carrots,

celery,

garlic,

thyme leaves

rosemary leaves

tsp kosher salt

tsp black pepper

bay leaf ((optional))

tsp better than bouillon base, chicken flavor

egg noodles (wide

fresh parsley, minced (for garnish)

salt and pepper,

To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.&nbsp; Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

Dollop better than bouillon chicken base over the top, then pour in chicken broth.&nbsp; Gently stir to combine.&nbsp; Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Remove chicken from slow cooker to a large mixing bowl.&nbsp; Shred chicken.&nbsp; Discard bay leaf (if using), and return shredded chicken back to slow cooker.

Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender.  Taste, and add salt and pepper as needed.

Serve garnished with minced fresh parsley and a sprinkle of black pepper.

https://content.jwplatform.com/videos/1jmKZlRH.mp4

This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up so you can have a guilt-free bowl!

The Chunky Chef - Chicken Noodle Soup - HL

This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.

SLOW COOKER MEXICAN CHICKEN SOUP

boneless skinless chicken breast

14 oz can Fire-roasted plum tomato ((ref note 1))

tspn oil

onion (Finely Chopped)

tbsp Minced garlic

red bell pepper (Chopped)

Cumin powder

tsp Dried Oregano

Chipotle chilli powder ((ref note 2))

tsp paprika ((Optional))

chicken stock

half and half

Cup Cream Cheese ((room temperature))

cheddar cheese ((or Mexican blend))

Salt

Cilantro leaves

Take oil in a pan. Once hot, put minced garlic, followed by onion.  Fry till Onion starts to soften a little bit and it is aromatic.

To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.

Cover and let it cook on high 3 hours.

To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.

At the end of cooking using two forks shred the chicken breast.

While serving, top it with fresh cilantro, Sour cream, Avocados.

TO MAKE IN SLOW COOKER

Set the Instant Pot to Saute mode. Once hot add oil.

Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.

Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)

Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits.  Add salt.

Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.

Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.

Carefully remove Chicken breast in a plate and shred the chicken breast using forks.

To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half &amp; half. Stir well until all the cheese has melted.

Add back the shredded chicken to the pot. Stir well.

While serving garnish with fresh coriander leaves.

TO MAKE IN AN INSTANT POT

https://content.jwplatform.com/videos/jk4jtDbQ.mp4

This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.

Mexican Chicken Soup Recipe

This Crockpot Chicken Gnocchi Soup is lusciously cream-free, comforting, and made with lots of vegetables. Perfect with crusty bread and a green salad. ♡

Crockpot Chicken Gnocchi Soup

Italian seasoning

poultry seasoning

cornstarch

evaporated milk

lb. packages gnocchi (about 4 cups)

bacon

baby spinach

Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.

Crockpot Chicken Gnocchi Soup Step 1

Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes &#8211; 1 hour until the soup has thickened and the gnocchi has softened.

Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.

Crockpot Chicken Gnocchi Soup Step 2

While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.

Crockpot Chicken Gnocchi Soup Step 3

Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

Crockpot Chicken Gnocchi Soup Step 4

I made this tonight and used coconut milk in place of the evaporated (and naturally, didn't see the tip about increasing the cornstarch until after dinner!) 

Either way, it was DELICIOUS and my picky 5 year old ate his entire bowl. I wouldn't say we could taste the coconut, more that it had just a slight "essence" of it. I definitely couldn't taste it, and barely smelled it. This was definitely a win for us!

Doesn't soy milk taste like water? I would use original full fat milk... Give it a taste!

OH MAN. I knew when I saw all that bacon crispin' on Snapchat  that good things were comin' but this is better than I was expecting!!   

Adding this to my favorite recipe category of 37864 slow cooker recipes  
????????Enjoy your first day of Autumn????????????

I used a Dutch Oven and cooked it at 250 degrees for 6 hrs. First I sautéed the chicken. After removing the chicken I sautéed the veggies. Substituted half and half for the evaporated milk. Everyone including my 1 and 3 yr old grandchildren loved it! The only thing different I would do is leave out the gnocchi and use rice or  dreamfield pasta.

I would love to slow down and savor a cup of this soup with some garlic bread but at last, a  case of bed bugs is making me want to pull my hair out so rain check? :)

Hello New Best Friend!
I made this yesterday for a delicious friday night meal and it was AMAZING! First, when my husband walked in the door the door he commented on how good it smelled (I was cooking the garlic). Once we sat doen with our soup cups and garlic bread, the meal did not disappoint! I can't wait for the leftovers! It's already been agreed that this recipe will go into the recipe dawer to use again -- which reminds me, I've been meaning to tut that drawer into a recipe scrapbook, or binder at least!
Thanks for the recipe!

https://content.jwplatform.com/videos/6kba7Ydf.mp4

Detox Crockpot Lentil Soup - a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

The Best Detox Crockpot Lentil Soup

butternut squash

carrots (peeled and sliced)

potatoes (chopped)

celery (chopped)

green lentils

peas

onion (chopped)

garlic (minced)

broth

herbs de provence

salt (more

kale (stems removed, chopped)

parsley (chopped)

olive oil

sherry, red wine vinegar,

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Detox Lentil Soup Step 1

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!

Detox Lentil Soup Step 2

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It&#8217;s called Detox Balance. 😉

Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese.

Detox Lentil Soup Step 3

This was really good with such an interesting flavor! Even my inlaws enjoyed it—and they were definitely skeptical about the name of it. Delicious!

Wow I cannot wait to try this detox soup. It looks yummy!!!
www.arugulaandrocket.com

Hi! Loved this soup but I don’t have my own crockpot. Is there a way to make this without one? Thanks!

How was the sweet potatoes in the soup? I though of doing that as well.  Making it tomorrow in crock pot cooking it all day. I love the idea of putting cups of if in the blender.  I like that texure. That sounds yummy. I love soup pkease send more

I used both sweet potatoes and regular and didn’t bother peeling them as that’s where a lot of the nutrition is. It came out DELISH!

Have all the ingredients and can't wait to try the soup. I have some vegan parm ;) So simple, fist full of cashews, tablsp nutritional yeast, garlic powder and some salt. Blitz. Yum on lentil spag bol.

I didn’t soak the lentils and split peas but I think I will next time. And yes, the soup was delicious and definitely there will be a next time! The dried legumes were still a bit crunchy after 8 hours in the crockpot so I’ll try soaking them first.

I think the only thing those photos are missing is a warm fire in the background because all that cozy and vivid color just has me curled up with a blanket!  This is what my sickly (recovering) self is craving and then you added lentils and a crockpot...SOLD. &lt;3

I cooked lentil soup by adding various veggies depending of season,  but adding butternut squash for additional creaminess is something I just have to try it - asap :)

Just finished this recipe at 3:30am because when I came across it on Facebook it was about 4pm and I couldn't wait to try it because it looked so good! I mist say it came out delicious! Well worth waking up in the middle of the night! I'm also obsessed with lentil soup and split pea soup and was afraid to learn the recipe because I knew I'd be making it all the time. We'll, I already can't wait to make this delicious soup again!

Wow. I am not really a soup guy, but my wife is. In the nearly four years we've been married, I have never made her soup before, so I wasn't sure what to expect. This wasn't my first PinchOfYum.com recipe, so I knew from experience that it was likely going to be good.

Long story short, she was dealing with some cramps this morning before work and I was working from home all day so I decided to surprise her with this. I ran to the store, got all the ingredients I didn't have and got right to work. Took me about 45 minutes to an hour to prep and then I put it in the slow cooker for about 5 1/2 hours on high. I only have a 4 qt slow cooker, so what I did was I put in 6 cups of vegetable broth and then later at the final step I transferred to a large pot and added an extra two cups after taking out the 4 cups to put in the blender with the olive oil, then just left on low heat for a bit.

I asked my wife for a rating from 1-10 and she gave it a 100, saying it's the best lentil soup she's ever had shy of her late grandmother's (which is obviously irreplaceable for psychological reasons). She was in disbelief that I, a man who hardly cooks and had never made soup, was able to make such a delicacy for her. She was so excited to have soup leftovers for the week since it's just the two of us.

I am so grateful to the people running this site. Between this and the pad thai, I think I have enough here to keep my marriage alive for decades.

How long will this last in the fridge after it’s made? 

Also if it’s stored in an air vaccume sealed container, thanks!

Thank you!! I made this yesterday and it is FAB. I made some adjustments:

- sweet potatoes for reg potaotes
- no squash
- a full cup of yellow peas/1.5 cups lentils/8 cups of broth (I wanted it a little less soup-y)
- skipped the blending part (to make oil-free)
- only cooked for 4ish hours on high (impatient!!)

Served with shaved parm and rye Wasa crackers. SO GOOD!! Thank you again!

https://content.jwplatform.com/videos/P3oBduIv.mp4

Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

This Crockpot Vegetable Beef Soup is a hearty and healthy recipe that takes just 15 minutes to prep! It&#039;s loaded with chunks of tender beef and tons of veggies.

Crockpot Vegetable Beef Soup

beef cubes (*see post for notes)

carrots

celery

onion (finely chopped)

tomato paste

thyme

paprika

beef broth

lb potatoes (finely chopped (about 4 medium))

oz canned diced tomatoes

beans

tomato sauce

corn

In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart crockpot.

To the same frying pan, add carrots, celery and onion to the pan and cook until onions are softened. Stir in tomato paste, garlic, salt, parsley, thyme, paprika and pepper and cook for 1 minute.

Add the vegetables in the pan to the slow cooker with the broth, potatoes, tomatoes, green beans, tomato sauce, corn and bay leaf.

Cover and cook on low for 8 hours, until beef and vegetables are tender. Serve immediately or keep on warm until ready to serve.

This crockpot chicken taco soup is SO incredibly easy to put together - just dump and start! Warming, filling and perfect for busy weeknights with the family.

Crockpot Chicken Taco Soup

(16 ounces) can chili beans

kidney beans (OR black beans)

(15 ounces) can whole kernel corn (rinsed and drained)

(14.5 ounces) can diced tomatoes

salsa

(12 ounces) can chicken stock ((OR beer

(1.25 ounces) package taco seasoning

chicken breast

Toppings: sour cream, cilantro, corn chips, shredded cheddar...

Add to slow cooker: Stir both beans, the corn, diced tomatoes, salsa, tomato sauce, chicken stock and taco seasoning together in a 5-6 quart slow cooker. Place chicken on top, pushing it under the surface to make sure it&#x27;s covered.

https://player.vimeo.com/video/393950160?mute=1&amp;portrait=0

combining ingredients for crockpot chicken taco soup in a slow cooker

How to Make Slow Cooker Chicken Taco Soup Step 1

Slow cook: Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

Shred chicken: Open slow cooker, remove chicken and shred on a chopping board using two forks. Return to the soup, cover and cook on HIGH for 15 more minutes.

https://player.vimeo.com/video/393951682?mute=1&amp;portrait=0

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Top 10 crockpot soup recipes from across the web

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The most viewed crockpot soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine